Think about what you've learned so far in all the modules of the course. Why are foods of plant origin (e.g., fruits, vegetables, grains, legumes, nuts, and seeds) helpful for reducing the risk of cardiovascular disease?

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The question asks why foods of plant origin (fruits, vegetables, grains, legumes, nuts, and seeds) are helpful for reducing the risk of cardiovascular disease (CVD). However, the provided data shows that the answer options are missing, so I cannot analyze each specific choice.

Even so, we can outline general, evidence-based reasons plant-based foods contribute to lower CVD risk. First, many plant foods are rich in dietary fiber, which helps improve blood lipid levels by reducing LDL cholesterol and can aid in weight management, both of which are linked to lower CVD risk. Second, fruits, vegetables, and whole grains provide a wide array of vitamins, minerals, and antioxidants (such as polyphenols and carotenoids) that may reduce oxidative stress and inflammation, factors involved in atherogenesis. Third, plant-based foods tend to be low in saturated fat and contain healthy fats (e.g., from nuts, seeds, and certain seeds), which can favorably modify lipid profiles when included as part of a balanced diet. Fourth, potassium and other minerals abundant in plant foods help regulate blood pressure, a major risk factor for cardiovascular disease. Fifth, the overall dietary pattern associated with plant-origin foods—often higher in plant proteins and lower in processed foods and added sugars—supports better weight control and metabolic health, which further lowers CVD risk. Sixth, phytochemicals and micronutrients in plant foods may improve endothelial function and reduce inflammation, contributing to vascular health. Lastly, substituting plant-based foods for animal-derived options can reduce cholesterol-raising foods and increase nutrient density, reinforcing cardiovascular protection.

If you had specific answer options, we would evaluate each against these mechanisms: how each option aligns with fiber content, lipid effects, blood pressure impact, weight management, inflammation, oxidative stress, and overall dietary pattern. In the absence of the options, the central takeaway is that a diet rich in a variety of plant-origin foods is consistently associated with reduced risk factors for cardiovascular disease due to these interconnected physiological effects.

HUMNTR 2410 SP2025 (15848) 营养实验室：心血管疾病

Think about what you've learned so far in all the modules of the course. Why are foods of plant origin (e.g., fruits, vegetables, grains, legumes, nuts, and seeds) helpful for reducing the risk of cardiovascular disease?

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